Hot fudge is thick chocolate syrup that is typically served as a hot topping for ice cream, sundaes, cake, pies, fruit, and other desserts. This recipe yields approximately six ¼-cup servings of hot fudge sauce. It can also be made into a low-fat dish by using reduced calorie ingredients without affecting the taste.

Things You'll Need

Combine the package of chocolate pudding with the milk powder in a medium sized sauce pan. Use a wire whisk to thoroughly mix the ingredients. Add 1 ¼ cups of water and whisk again.

Place the pan on the stove and turn the heat to medium. Heat while stirring constantly with the whisk until the mixture is thick and boiling. Remove the pan from the heat.

Add 1 tsp. vanilla extract, 2 tsp. unsalted butter, and ½ cup marshmallows to the hot fudge mixture. Stir until the butter and marshmallows are completely melted, and then transfer the hot fudge to a plastic lidded container.

Serve the hot fudge while warm as a topping for your favorite desserts. Store the leftovers in the refrigerator in the lidded container for up to one week before discarding any unused portion.

Reheat the hot fudge gently in the microwave for 2 or 3 minutes to warm before serving again. Alternatively, it may be reheated on the stove top in a sauce pan over low heat, but be careful not to scorch it.


  • To make low-fat hot fudge, use sugar-free fat-free pudding mix, non-fat milk powder, and reduced fat margarine.
    Mini marshmallows work best for this recipe, but large sized marshmallows, or even marshmallow cream may be used, if necessary. Don’t exceed ½ cup or the hot fudge may become too fluffy.